The Chef has part in all of a foodservice operations, including menu planning, purchasing, hiring and staffing.
- The Chef has overall responsibility for all the food that comes out of the kitchen.
- Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
- Determine how food should be presented, and create decorative food displays.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Plan menu items, orders supplies, and keep records and accounts.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Supervises and participates in cooking and baking and the preparation of foods.
- Writes weekly schedules according to business and projected goals for labor dollars or percentages.
- Uses labor dollars and menu costing programs to price labor and food cost percentages.
- Check all purchased supplies for quality and account for delivered items.
- Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Knowledge of principles and procedures for personnel recruitment, selection, and training.